All Episodes
SCS 039 | Chef Clint Jolly Live from Chile!
In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, a...
SCS 038 | Greg Rempe of the BBQ Central Show
Greg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competit...
SCS 037 | ACJ - Listener Questions Answered Live
In this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at ...
SCS 036 | Sous Vide Cooking at Home with Jason Logsdon
In episode 35 of the Stella Culinary School Podcast, we took a deep dive into the science and technique of sous vide cooking, dicussing common pitfalls, best practices, and some ti...
SCS 035 | Sous Vide Cooking - The Good, The Bad & The Ugly
How to cook sous vide is explored in this episode, including the how's, why's, and underlying science. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8...
SCS 034 | Brining, Pasta Dough & Bread Baking Questions Answered
Listener voicemail questions on cooking and baking are answered! You can leave your own voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for th...
SCS 033 | J. Kenji Lopez Alt. from The Food Lab & SeriousEats.com
In this episode, we welcome J. Kenji Lopez Alt, managing Culinary Director of Serious Eats, and author of the wildly popular Food Lab Blog. In September of 2015, Kenji released his...
SCS 032 | From Kitchen Grunt to Sous Chef
In this episode, I answer Chase's question about what it takes to work your way up in a professional kitchen, from kitchen grunt to sous chef. Have a question or comment? Leave che...
SCS 031 | How to Cook with Wine
In this episode I answer Robyn's question about whether or not you need to buy expensive wine for cooking, and what affect that will have on your food's flavors. I also recommend t...
SCS 029 | R&D Food Scientist Kimberly King Schaub
In this episode, my good friend Kimberly King Schaub of PeasOnMoss and Bullet Proof Coffee joins the show to talk shop. Don't forget to sign up for our e-mail newsletter, join the ...
SCS 028.5 | Listener Pizza Questions Answered
In this episode, we follow up last week's pizza podcast with your questions answered. First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking piz...
SCS 028 | Let's Talk Pizza!
In this episode, we take a deep dive into pizza, discussing Neapolitan, New York, and Chicago style. Since great pizza is all about the dough, we tie together everything learned in...
Listen Offline
Download your favorite episodes and listen anywhere, anytime.
Comments (0)